Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

摘要

We investigated the inulin capability to improve the firmness, after short-term cold storage, of skim milk fermented by L. acidophilus, L. rhamnosus, Lactobacillus bulgaricus and B. lactis, either in pure cultures or in binary co-cultures with S. thermophilus or in a cocktail containing all them.